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caviar recipe

Caviar, Kettle Chips and Crème Fraîche

Caviar and crème fraîche are a classic canapé combo. Substitute traditional blinis with homemade kettle chips and you have a decadent appetizer that is addictively delicious!
Prep Time 15 mins
Cook Time 20 mins
Assembly 5 mins
Course Appetizer
Cuisine American

Ingredients
  

Crème Fraîche

  • 2 cups heavy cream
  • 2 tablespoons buttermilk

Kettle Chips

  • 6 large Yukon gold potatoes
  • Peanut oil OR mixture of canola oil (75%) and olive oil (25%)
  • Sea salt

Additional Ingredients

  • Your favorite caviar
  • 1 package fresh chives

Instructions
 

Crème Fraîche

  • In an airtight container (mason jar or similar) mix heavy cream with buttermilk. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature for 18-24 hours. Stir, store in airtight container and refrigerate for 24 hours before using.

Kettle Chips

  • Wash potatoes. Using a knife, mandoline or food processor, slice potatoes wafer-thin.
  • Heat peanut oil in large pot or dutch oven over medium to medium-high heat. Fry the potatoes in batches until golden and crispy. Drain the chips, dry well on paper towels and season with salt.

Assemble

  • Top each chip with a dollup of crème fraîche and a spoonful of caviar. Add a sliver of chive for garnish.
Keyword Appetizer, Caviar, Hors d'oeuvre, New Year's Eve Party